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A private chef for your beachfront dining in Oaxaca. A menu designed for the occasion, cooked and served in your own space.
Private chef · Oaxaca
Beachfront Dining in a restaurant means sharing the space, the noise, and the schedule with everyone else. A private chef inverts all of it: the occasion stays private, the menu is designed for you specifically, and the evening runs at the pace you want.
Your chef plans the menu with you in advance, shops for the ingredients, cooks in your kitchen, serves each course, and clears up before leaving. You discuss every detail — cuisine, dietary requirements, the number of courses, specific dishes — in direct chat before anything is confirmed.
The difference between a good private dinner and a great one is almost always in the brief. The more specifically you tell your chef what the occasion means, the better they can build something that fits it precisely.
Real experiences
The live chat made it so easy — I described what I wanted and had three menus to choose from within the hour. No back-and-forth emails, no stress.
Hosted a big family lunch and didn't lift a finger. The kids had their own menu, my mother actually sat down to eat for once, and the kitchen was spotless after.
Para los 60 de mi mamá queríamos comida mexicana de verdad, no comida de bandeja. El chef armó un menú en torno a su estado, Oaxaca, y trajo un mole que sabía a infancia. Ella lloró un poquito.
FAQ
Everything about booking a private chef for beachfront dining in Oaxaca.
Menu planning, ingredient shopping, cooking in your kitchen, serving each course, and clearing up. Everything except the table and the guests.
Chat directly with your chef via the UpChef app before confirming. Tell them the occasion, the guest count, any dietary needs, and what you want the food to feel like. They'll propose a menu and adjust based on your feedback.
Prices vary by menu complexity and guest count. You see the chef's full quoted price before confirming — no hidden charges beyond UpChef's small platform service fee.
At least five to seven days for weekend evenings. More complex menus or larger groups benefit from ten days or more to allow proper ingredient sourcing.
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